🍽️ Loaded Zucchini & Squash Bake with Cheddar, Bacon & Parmesan

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Quick Description:
A hearty, cheesy vegetable bake loaded with zucchini, squash, tomatoes, and crispy bacon—all baked until bubbling and golden. It’s the perfect comfort side dish or vegetarian swap for tacos or pasta.

  • Prep Time: 15 minutes

  • Bake Time: 35–45 minutes

  • Total Time: 50–60 minutes

  • Servings: 6

  • Calories: ~300 kcal per serving

  • Dietary Badges: Low-Carb Friendly, Vegetarian Option (just omit bacon)

✅ Ingredients

  • 2 medium zucchini, sliced

  • 2 medium yellow squash, sliced

  • 2 tomatoes, diced

  • ½ white onion, chopped

  • 4–6 slices bacon, cooked crisp and crumbled

  • 1 block sharp cheddar cheese, shredded (about 2 cups)

  • ½ cup grated Parmesan cheese

  • 2 Tbsp olive oil

  • ¼ cup (½ stick) melted butter

  • 1 tsp garlic powder

  • 1 tsp dried oregano

  • Salt & pepper, to taste

🔄 Instructions

  1. Preheat & Prep Dish:
    Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray or butter.

  2. Season the Vegetables:
    In a large bowl, toss zucchini, squash, tomatoes, and onion with olive oil, garlic powder, oregano, salt, and pepper until everything is coated.

  3. Layer the Bake:
    Spread half the vegetable mix in the dish. Sprinkle half of the bacon, cheddar, and Parmesan. Repeat with the remaining veggies, bacon, and cheeses.

  4. Butter Boost:
    Drizzle melted butter over the top to encourage browning and add richness.

  5. Bake Covered:
    Cover with foil and bake for 25–30 minutes until veggies are tender.

  6. Finish Uncovered:
    Remove foil and bake another 10–15 minutes until cheese is bubbly and golden.

  7. Rest & Serve:
    Let cool for 5 minutes before serving. Enjoy warm!

Introduction

I fell in love with this dish because it’s both comforting and downright addictive. Bacon and cheese make every vegetable taste better, and tossing everything in olive oil and melted butter guarantees that golden bake you can’t resist. It’s the perfect solution when you want to serve up veggies—but really want something cozy.

Great for weeknights, potlucks, or holiday meals, this bake is simple to prep and easy to scale. Plus, cleanup’s a breeze with just one pan!

👩‍🍳 Kristy’s Cooking Tips

  • Don’t Overcrowd: Give the squash a bit of space; too packed, and they’ll steam rather than roast.

  • Butter vs. Broil: If you love a crispier top, switch to broil for the last 1–2 minutes—just watch closely to prevent burning.

  • Uniform Sizes: Try to slice vegetables similarly so they cook evenly—no half-melted toms or raw squash.

Variations & Substitutions

Classic Version Try This Twist
Bacon Swap for turkey bacon or omit for vegetarian
Sharp cheddar Gruyère, mozzarella, or pepper jack for meltiness
Garlic powder Use 2 minced fresh garlic cloves for more zing
Zucchini/Squash Add bell peppers, mushrooms, or cherry tomatoes

Serving Suggestions

  • Serve alongside grilled chicken or a roasted pork tenderloin

  • Pair with garlic bread for a full meal

  • Add a side salad with tangy vinaigrette to balance richness

  • Great as a low-carb taco topping or burrito bowl side

Storage & Reheat Tips

  • Fridge: Store in an airtight container for up to 4 days

  • Reheat: Warm in a 350°F oven or microwave until bubbly

  • Freezer: Freeze portions (without butter topping) up to 2 months; thaw overnight then bake until heated through

Nutrition Info (Per Serving – Approx.)

  • Calories: 300 kcal

  • Protein: 12g

  • Carbs: 10g

  • Fat: 24g

  • Saturated Fat: 10g

  • Fiber: 2g

  • Sugar: 5g

  • W-W SmartPoints: ~7–9 (can reduce by omitting butter and bacon)

FAQs

Q: Can I make this ahead?
A: Yes! Assemble it, cover, and refrigerate up to a day ahead. Bake right before serving.

Q: Can I double the recipe?
A: Absolutely—just use a 9×13-inch pan and bake 5–10 minutes longer.

Q: Is this low-carb?
A: Yes, it’s veggie-rich and keto-friendly (omit tomatoes or swap with lower carb options).

Kristy’s Note

This bake is the comfort food everyone can agree on. Vegetables with bacon and cheese? Yes, please! It’s the dish I bring when I want to sneak a veggie into dinner and have everyone ask for seconds. It’s simple, satisfying, and secretly smart.

More Cozy Vegetable Bakes

Call to Action

Made this Loaded Zucchini & Squash Bake? I’d love to see how you serve it up! Leave a comment or tag me @KristyCooksW-W on Instagram. Did you add mushrooms or use gouda instead? Share below—I love your tasty twists! 🥒🎉

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